White Chicken Chili

Step 1. Simply combine ingredients directly in your crockpot and let it cook on low setting all day if time allows (Cook on high if less available time).

Farmer Lyle's cooking tips:

I cook it on low all day if I have time and cook on high if I am in a hurry. You will notice the consistency changing and the cream cheese breaking down into the Chili. Since I used leftover chicken all of my ingredients are safe to eat at the time they are added to the crockpot so it really is more about blending flavors and thoroughly heating.

We do this all from one Chicken…We will cook a whole chicken. Carver Family Farms whole chickens are dense so this has always allowed for enough leftovers even with our family of 6 eating. The leftover chicken is pulled and saved for later. The remaining bones, cartilage, and skin is placed in the instant pot. 

Add water until you have at least covered the carcass by an inch or two (without overfilling). I add 1-2 Tablespoons of Apple Cider Vinegar. I do not add any salt because I use the stock for a variety of purposes. If you want you can season heavily. 

You can also add many other items (bay leaf, onion, celery, carrots, garlic, etc). I cook on high pressure for a minimum of 2 hours. Once I have finished cooking I will strain with a large mesh strainer and then return to the fridge after it has cooled.

This is now my base for cooking white chicken chili, soups, and more. The stock will keep a few days in the fridge in a well sealed container or it can be frozen. We tend to use it very quickly because we cook with it and also use it in our homemade dog food.

Local, nutrient dense, pastured proteins can be a bit more expensive than the grocery store (primarily because the grocery store fails to offer an equivalent product). However, if you learn to get multiple extremely healthy meals from your purchase the value quickly becomes apparent.

Enjoy the food!